Step 1

Boil the potatoesFill a pot with salted water and bring to a boil.Add potatoes and cook until fork‑tender, about 12–15 minutes.Drain well and return potatoes to the hot pot for 1–2 minutes to steam off excess moisture.

Step 2

Mash & seasonTransfer potatoes to a large mixing bowl.Mash thoroughly with a potato ricer or fork until smooth.Add cornstarch, seasoning and chopped parsleyStir until a cohesive dough forms.

Step 3

Form the ballsScoop about 2 tbsp of potato mixture and roll into a compact ball.Repeat until all of the mixture is used (you’ll have roughly 12–14 balls).

Step 4

Fry until goldenIn a deep skillet or pot, heat 2–3 inches of neutral oil to 170 °C (350 °F).Carefully lower potato balls into the oil in batches, taking care not to overcrowd.Fry for 7–10 minutes, turning occasionally, until evenly golden and crispy.Use a slotted spoon to transfer to a paper‑towel–lined plate; season lightly with salt while still hot.

Step 5

Make the dipping sauceIn a small bowl, whisk together mayonnaise and Sriracha until smooth and well combined. Adjust the ratio to taste—more mayo for creaminess, more Sriracha for heat.

Step 6

ServeArrange potato balls on a platter.Grate fresh Parmesan over the top, sprinkle with extra parsley, and serve immediately alongside the Sriracha mayo.